Honey Pumpkin Pie

Honey Pumpkin Pie
2.5 from 2 ratings
Honey is antimicrobial, helping to extend the shelf life and freshness of the pie. Click here to see 6 Classic and Creative Pumpkin Pie Recipes
  • 3 eggs
  • one 9-inch pie crust
  • 3/4 cup honey
  • one 15-ounce can canned pumpkin
  • 1 cup evaporated milk
  • 2 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 3 tablespoon honey
  • 1 teaspoon vanilla extract
  1. Preheat oven to 425 degrees. In a medium bowl, beat eggs. Brush 1 teaspoon beaten egg on inside of pie crust. Place crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey pumpkin mixture into hot crust; bake 5 minutes more at 425 degrees. Reduce heat to 350 degrees, and bake 30 to 40 minutes more, until filling is set. Cool completely and serve with Honey Whipped Cream*.
  2. TIP: For Honey Walnut Pumpkin Pie, just before serving, combine 1/3 cup honey, 1/3 cup chopped walnuts, and 1/4 teaspoon vanilla. Carefully spread over pie, cut, and serve.
  3. Beat whipping cream until mixture thickens; gradually add honey and beat until soft peaks form. Fold in vanilla.